Wednesday, July 28, 2010

When people ask me if I'm ever afraid of running out of recipes to film, I usually joke that new recipes aren't the problem, it's running out of things to call them that's the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.

Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). I'm calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.

Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure you're using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.

Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. You'll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.

This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while you're grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!

This looks so tasty! Sadly, I despise mustard - and cilantro, for that matter - and simply cannot eat it.

Chef, do you know of an herb/spice that can replace mustard? It seems like mustard is a fairly important spice that shuts me out of a lot of foods. I'd love to know if there is a workaround for my pallet problems.

Just made this Chef John and I have to say this is one of my favorite recipes of yours! I would have never guessed the ingredients by the taste of the finished product. Made it with the recommended garlic and ate it with tacos and homemade salsa verde (tomatillo)! Absolutely delicious!! You are the man Chef John. Love your site!

these must be mexican recipes because in spain a tortilla is a omelet made of egg, onion, potato maybe some green peppers.

they didn't get mexican style flour or corn tortillas till the late 80's when mexican food finally made its way to spain. Mexican and Spanish food are about as close as chinese and spanish food are. paella is kinda like fried rice right? I am so tired of people giving mexican recipes and calling them spanish. sorry but if it was a japanese recipe you wouldn't call it a chinese recipe

I made this last night. I split a flank steak to make it thin like the meat you used. That worked well on my very hot grill. I made some substitutions with what I had on hand including a splash of Marsala and a splash of red wine vinegar rather than the sherry vinegar. I used garlic in the marinade and gave the steak a dusting of ground cumin.

The result of including cumin was fantastic, perhaps a bit more Mexican/Cuban than Spanish.

I live in Brazil and have no clue if I could find sherry vinegar... never seen it here. A loooooot of ingredients are hard to find down here.

In Curitiba, Brazil there is an AMAZING "fraldinha na mostarda" at a BBQ place called KF Carnes and I'd KILL to be able to make the mustard rub sauce they use on their rump roast. OMG, it's heaven.I've never had anything like it anywhere else!!

But... I'm inspired to try anyways.I'll just mix things up and see what happens I guess! Thanks, Chef John!